Aloo Chokha

1. 1

   Cook the Potatoes

   1.Wash the potatoes thoroughly. For the most authentic smoky flavor, roast them directly over a medium flame or on a charcoal grill for 20-25 minutes, turning occasionally, until the skin is charred and the inside is completely soft when pierced with a knife.

   2.Alternatively, you can boil the potatoes in salted water until tender, or pressure cook them for 3-4 whistles.
2. 2

   Prepare the Aromatics

   1.While the potatoes are cooking, finely chop the onion, green chilies, garlic, and coriander leaves.

   2.Using tongs, hold the dried red chili over an open flame for 10-15 seconds until it darkens and becomes fragrant. Be careful not to burn it. Let it cool, then crush it into coarse flakes.
3. 3

   Mash and Combine

   1.Once the potatoes are cooked and cool enough to handle, peel off the skin. The charred skin from roasting should come off easily.

   2.Place the peeled potatoes in a large mixing bowl and mash them coarsely with a fork or a potato masher. A slightly chunky texture is desirable for this rustic dish.
4. 4

   Mix the Chokha

   1.Add the chopped onion, green chilies, garlic, coriander leaves, crushed red chili, and salt to the mashed potatoes.

   2.Pour the pungent mustard oil and squeeze the fresh lemon juice over the mixture.

   3.Using your hands (the traditional method) or a spoon, gently mix everything together until just combined. Avoid overmixing to maintain a good texture.
5. 5

   Serve

   1.Taste and adjust the salt, chili, or lemon juice as needed.

   2.Serve the Aloo Chokha immediately at room temperature with Litti, roti, or as a side dish with dal and rice.

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